Tomato and apple ketchup for the winter will lick your fingers

1. Tomatoes are washed, cut out the stems, cut into halves.

2. Apples are also washed, we remove the cores, peel and cut into medium-sized pieces.

3. Peel the onion, finely chop it.

4. Put the chopped vegetables and fruits in a suitable-sized saucepan and put it on the stove.

5. Bring to a boil and cook the mixture over low heat for 2 hours.

6. Time has passed - we remove the pan from the fire, let its contents cool down.

7. We twist the future ketchup through a meat grinder or grind it with a blender, after which we rub the sauce through a sieve to obtain a more delicate and homogeneous consistency.

8. Pour the resulting puree back into the pan, add all the spices, salt, sugar, ground cinnamon and nutmeg to it, cook on low heat for 35 minutes, not forgetting to stir.

9. Pour vinegar into the future ketchup, pour red ground pepper and keep on the stove for another 5 minutes.

10. Ready-made hot ketchup is poured into small sterilized jars (in total it turns out about 1-1.2 liters of sauce), closed with sterile lids. Part of the sauce can be left for the next dinner.

Let the ketchup cool in the heat, then it can be removed to a permanent storage place.